Ingredients

• 2 tbsp oil
• 1 medium onion finely chopped
• 1 tsp garlic
• 1 tsp ginger
• 1 green chilly finely chopped
• 1 tsp cumin powder
• 1 tsp garam masala
• 2 tsp kastoori methi
• 2 tbsp chana dal
• 2 tbsp moong dal
• 2 tbsp masoor dal
• 2 tbsp soya granules
• 1 tsp mango powder
• 2 tsp lemon juice
• 150 gm paneer

Method
Heat oil and sauté the onions till light brown. Stir in garlic, ginger, green chillies and dry spices. Add dals, soya granules and water. Let it simmer until the dal is tender. Let it cool. Place dal mixture and all balance ingredients in a blender and blend until smooth paste is formed. Serve with tandoori rotis.

Ingredients

• 1 cup mixed beans like kidney beans (rajma), cow peas (lobia) and chickpeas (chana) soaked overnight and pressure cooked for two whistles
• 1 carrot grated
• 1 beetroot diced
• 200gms pumpkin diced
• 2 onions chopped
• 6 tomatoes pureed
• 1 red pepper diced
• 1 green pepper diced
• 2 tbsp oil
• 3 cloves garlic
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp dried oregano
• 1/2 cup chopped mint leaves
• 6 cups vegetable stock or 1 stock cube dissolved in half a litre of water
• Salt to taste
• Freshly crushed black peppercorns

You can add chicken stock and shredded chicken for a non-veg option.

Method

• Heat the oil in a large heavy pan
• Add the onions, carrot, beetroot, peppers, and garlic, and sauté until the onions are translucent, about 15 minutes
• Add the chili powder, coriander, cumin and oregano cook for 2 minutes
• Stir in the tomatoes puree and salt. If you are using a stock cube add less salt. Add the vegetable stock, pumpkin, zucchini and mixed beans
• Bring to a boil and then simmer over medium flame until the vegetables are tender, about 20-25 minutes
• Add the crushed pepper and adjust salt. Serve garnished with mint leaves

Ingredients

• Half cup chana dal or moong dal, soaked for atleast 2 hours
• 1 cup wheat flour
• 1 tsp ajwain seeds
• 1/2 tsp chilli powder
• 1/2 tsp cumin powder
• 1/2 cup chopped coriander leaves
• Salt to taste
• 1 tbsp oil
• 1/2 tsp turmeric powder

Method

• Cook the chana dal in a pressure cooker with very little water till soft and dry
• Knead the wheat flour with water, one tsp oil and salt to a smooth dough
• Let rest
• In a pan, heat the oil and add the ajwain. When it changes colour, add the chilli powder, turmeric powder and dal
• Sauté for about 3-4 minutes till dry. Add coriander leaves and let cool
• Divide the dough into equal balls. Take a ball of dough and roll out, take a smaller ball of the cooked dal filling and place it in the centre of the rolled out chapatti
• Gather all sides of the dough and close over the dal filling. Dip in loose flour and roll out again gently into a parantha
• Roast the parantha on a hot griddle till there are faint brown spots on both side
• Add ½ tsp of oil or ghee and cook till it golden brown
• Repeat with the rest of the dough and filling

Ingredients

• 1 cup soft paneer cubes
• 1 small bunch of spinach leaves
• 3 cloves garlic
• 1" piece of ginger
• 1-2 green chillies
• 1 tomato pureed
• 2 tbsp fresh cream
• 1 tsp cumin powder
• 2 tsp oil
• 2 cloves
• ½ tsp cumin seeds sabut jeera
• 2 cardamom pod (elaichi)
• 1" piece of cinnamon
• 1 tsp lemon juice
• Salt to taste

Method

• Wash the spinach leaves in several changes of water till all traces of dirt are removed and the water runs clear
• Boil water in a pan and immerse the spinach leaves in the boiling water
• Switch off the flame and cover the pan for about 5 minutes
• Overcooking spinach will reduce its nutritional value
• Drain the spinach (reserve the water). Cool.
• Put in a blender and puree along with the chillies, ginger and garlic.
• Heat the oil and add cumin seeds. When it starts crackling add cinnamon, cloves and cardamom in it for about half a minute and sauté
• Add the pureed tomato and sauté for 3 minutes
• Add the spinach puree, salt and cumin powder and cook for about 5 minutes
• Add the paneer cubes to the gravy and cook for 2 more minutes
• If water is needed, use the water in which the spinach was cooked. Add the lime juice
• Garnish with cream or butter
• Serve warm with rotis

Ingredients

• 750gms mustard greens (sarson ka saag)
• 500gms spinach leaves (palak)
• 1 cup finely chopped onion
• 1 cup diced tomatoes
• 1 tbsp grated ginger
• 2 green chillies (slit lengthwise)
• 2 tsp ghee
• Salt to taste
• ¼ cup makai atta (cornmeal or cornflour, not the cornstarch)

Method

• Wash the spinach leaves in several changes of water till all traces of dirt are removed and the water runs clear
• Chop the mustard greens and spinach leaves finely. (Traditionally the stems are also chopped finely and added with the leaves.)
• Cook in a pressure cooker with the chillies and just enough water or simmer on a stove top. Mash the greens with a wooden pestle or the back of a heavy ladle; the consistency is coarse and not fine like in a puree.
• Put it back on the flame, add the makai ki atta and simmer till it becomes thick
• Heat the ghee in a pan; add the grated ginger and chopped onions and sauté till the onions are soft and translucent
• Add chopped tomatoes and fry till they become mushy
• Add the cooked mustard and spinach greens, salt and simmer for about 10 minutes

Ingredients

• 1 cup cooked chopped (or shredded) chicken
• 1 cup cooked sweet corn kernels
• 4 cups chicken stock
• 1 egg white, lightly beaten
• ¼ cup chopped spring onion
• 1 tbsp corn flour
• Pepper as per taste

Method

• Bring the chicken stock to boil
• Add chicken pieces and corn kernels
• Dissolve corn flour in ¼ cup water
• Add it to the stock, stirring continuously so no lump is formed
• Let it simmer for 10 mins
• Add spring onion and pepper
• Let it simmer for another 5-7 mins
• Slowly pour in egg white, stirring continuously
• Take off from fire immediately after putting the egg white
• Garnish with coriander leaves

Ingredients

• 300gms sear fish fillets cut into 2-3 slices each
• ½ cup fresh breadcrumbs, white or brown
• ¼ cup coriander leaves, chopped
• Salt to taste
• Juice of half a lemon
• 1 tsp jeera powder
• 1 tsp chilli powder
• 1 small egg, beaten
• Oil

Method

• Wash the fish fillets thoroughly
• Mix lemon juice, cumin powder, chilli powder, coriander and salt in a wide glass dish
• Marinate the fish fillets in this mixture for about half an hour (in the refrigerator) Pour 1 tsp of oil in a non-stick pan and heat
• Roll marinated slices in the egg and then dip in breadcrumbs and place in the pan
• Shallow fry fillets on medium heat, turning a few times till golden brown on both sides

Ingredients

• 2 cups Rice (preferably Basmati)
• 4 tblsps Red chilli powder
• 2 Bay leaves
• 2 tsps cumin powder
• 2 Powdered cloves
• 5 cups Water
• ½ teaspoon Ginger paste
• 1 big Onion
• ¼ tsp Cinnamon powder
• Salt to taste
• 5 nos Fried Fish (Kababs or cutlets)

Method

• Wash and soak the rice for 15 minutes. Heat oil in a pan and saute the sliced onions along with bay leaf till onion browns. Add water, rice, spices, ginger paste, red chilli powder and salt and cook on a medium fire until tender and water is absorbed
• Remove from the fire. Put fried fish kababs on top and cover the vessel so that the kababs become a little soft

Ingredients

• 12 ounces boneless skinless chicken breasts
• 6 cups torn spinach
• 2 red peppers or green sweet peppers, cut into bite-sized strips
• 2 cups torn leaf lettuce
• 1 garlic clove, minced
• 1 medium red onion, thinly sliced
• ½ teaspoon lemon-pepper seasoning
• ½ teaspoon dried rosemary, crushed
• 1 tablespoon olive oil
• 2 tablespoons water
• fresh rosemary sprigs (optional)

Method

• In a large salad bowl, combine the lettuce, spinach, pepper strips and sliced red onion. Cover and chill the salad for up to 2 hours
• Cut the chicken breasts into bite-sized strips. Toss the chicken with the lemon-pepper seasoning and rosemary
• In a 10-inch skillet or wok, stir-fry the chicken strips and garlic in hot oil over medium-high heat for about 2-3 minutes (or until the chicken is tender and no longer pink)
• Remove the chicken from the skillet and add to the salad mixture
• To make the dressing: add the vinegar and water to the skillet, stirring to scrape up any browned bits. Pour the dressing over the salad, gently tossing to mix

Ingredients

• 4 boneless skinless chicken breasts
• 4 tablespoons chopped coriander leaves, plus extra to garnish
• 6 cloves garlic, chopped
• 2 teaspoons black peppercorns, coarsely ground
• 2 teaspoons Thai fish sauce (nam pla)
• 2 limes, juice only
• 2 teaspoons sugar
• 1 tablespoon sunflower oil
• 1 tablespoon light soy sauce

Method

• Make a marinade using the lime juice, soy sauce, fish sauce, sunflower oil, garlic, ground peppercorns, sugar and coriander. Blend well
• Place the chicken breasts with the marinade in a shallow dish or resealable plastic bag, coating them well. Leave the chicken breasts to marinate in the refrigerator for at least 1 hour (but no more than 2), turning them from time to time
• Preheat a heavy non-stick frying pan and cook the chicken for about 7-8 minutes on each side (until the chicken is cooked through)
• Garnish with coriander leaves